Cantina Do Mori

Down a tight alleyway close to Rialto, Cantina Do Mori holds the standing of the oldest bacaro in Venice. Inside, the ceilings sit low and copper pots dangle from the beams overhead, while customers take their wine on their feet by the counter. Very little about the room has changed since it first opened.

Ask for a Francobollo, the small tramezzino the bar is known for, filled with gorgonzola, egg and prosciutto, and then move on to Baccalà Mantecato laid over white polenta along with a Sarda in Saor. A glass of the prosecco the house pours goes well with all of it. People who live in Venice aim for a weekday morning, when the crowd is easier to avoid.